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Raspberry, Watermelon and Lychee Salad with Rosewater Syrup

Raspberry, watermelon and lychee salad with rosewater syrup

2
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
8
Difficulty
Moderate
Enjoy this bright, cheerful summer salad during the festive season for a fabulous sweet treat!

Ingredients

No added sugar cranberry juice

1 cup(s)

Cinnamon quill

1 whole

Cardamom

2 whole, bruised

Caster sugar

1 tbs

Natural essence

2 tsp, (rosewater)

Watermelon

¼ whole, thinly sliced

Fresh strawberries

250 g, thinly sliced

Fresh raspberries

125 g

Lychees, canned in natural juice, drained

254 g

Fresh mint

½ cup(s)

Hazelnuts

23 g, (2 tbs), coarsley chopped, roasted

Instructions

  1. Combine the cranberry juice, cinnamon, cardamom and sugar in a small saucepan over high heat. Bring to boil, reduce heat to low and simmer, uncovered, for 5 minutes or until syrup thickens slightly. Cool. Stir in rosewater.
  2. Arrange the watermelon, strawberries, raspberries and lychees on a serving platter. Drizzle the rosewater syrup over the fruit. Served sprinkled with mint leaves and hazelnuts

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